Cool, eh? Have you ever named a recipe after yourself? I’m 100% sure someone else has made these potatoes before but on the off, off, off chance that they haven’t, these potatoes are mine.

I can’t even tell you why I made them. I was doing the chicken dish and I wanted some potatoes to go with it and I wanted them to have a lot of flavor. I had this marvelous chicken stock that I’d made from the beautiful free range chicken and wanted to use some of that too. We both love garlic and butter and the rest… well… are these potatoes.

Pardon my choice of potatoes but this was the end of the bin. I’m sure I’m not the only one who looks in the potato bin and there are 4 potatoes and none are related? I had a white one and a yellowish one and a big one that hadn’t been washed and another one that I wasn’t too sure about at all. I sliced them thinly and put them in a large Pyrex measuring cup and covered them with the chicken stock.

Don’t blink your eyes but I put them in the microwave on high for about 4 minutes and then took them out and saved the stock. While they were cooling and draining I added some butter to a skillet and gently fried the garlic. We like a lot of garlic but it’s all about choice, isn’t it?

Once the garlic had softened into the butter, I layered the potatoes in the skillet and cooked them on medium low so the garlic wouldn’t burn. When I saw that the garlic was turning a bit brown, I tossed in a few tablespoons of the stock and kept on going. What turned out were the most wonderful potatoes. Garlicky and crispy on the outside and soft and tender on the inside. We ate every one of them. Someone, not mentioning any names but he has a beard, even swiped his finger in the skillet – once it was cool enough.

If you’re looking for something different in a potato dish, give it a try. Tweak it and let me know and I’ll try that too.